Frequently asked questions about extra virgin olive oil

Organoleptic characteristics in olive oil?

These are properties of a product likely to be perceived qualified and quantified by sensory organs. In the olive-growing sector, there are the series of properties in virgin olive oils...

Organoleptic characteristics in olive oil?

These are properties of a product likely to be perceived qualified and quantified by sensory organs. In the olive-growing sector, there are the series of properties in virgin olive oils...

Muldy-cloudy in olive oil?

This is a defect typical of virgin olive oils deriving from an anaerobic fermentation which occurs at the bottom of the oil storage tanks due to the presence of humidity...

Muldy-cloudy in olive oil?

This is a defect typical of virgin olive oils deriving from an anaerobic fermentation which occurs at the bottom of the oil storage tanks due to the presence of humidity...

Winery (Vinegar-Acidic-Sour) in olive oil?

This is a distinctive flavour that some oils have reminiscent of wine or vinegar. It is mainly due to a process of aerobic fermentation of olives or olive paste remains,...

Winery (Vinegar-Acidic-Sour) in olive oil?

This is a distinctive flavour that some oils have reminiscent of wine or vinegar. It is mainly due to a process of aerobic fermentation of olives or olive paste remains,...

Fusty in olive oil?

Is an organoleptic defect typical of an oil that has been extracted from olives that have been placed in storage for a certain period of time (usually while waiting to...

Fusty in olive oil?

Is an organoleptic defect typical of an oil that has been extracted from olives that have been placed in storage for a certain period of time (usually while waiting to...

Astringency in olive oil?

This is a trigeminal sensation that some virgin olive oils normally present when they come from green olives that, on the mouth, generate a mixed sensation between dryness and bitterness.

Astringency in olive oil?

This is a trigeminal sensation that some virgin olive oils normally present when they come from green olives that, on the mouth, generate a mixed sensation between dryness and bitterness.

Wild and aromatic plant aromas in olive oil?

These are organoleptic descriptors of oils that reminds us when tasting of the wild plant world and aromatic species. The most common are: aromas of aromatic herbs, wild herbs, vanilla,...

Wild and aromatic plant aromas in olive oil?

These are organoleptic descriptors of oils that reminds us when tasting of the wild plant world and aromatic species. The most common are: aromas of aromatic herbs, wild herbs, vanilla,...